{"id":475,"date":"2011-04-11T19:18:08","date_gmt":"2011-04-11T19:18:08","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=475"},"modified":"2011-04-11T19:18:08","modified_gmt":"2011-04-11T19:18:08","slug":"gefullte-avocados","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/gefullte-avocados\/","title":{"rendered":"Gef\u00fcllte Avocados"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\nKrabbenf\u00fcllung<\/em>
\n1 reife Avocado
\nSalz
\nPfeffer
\nZitronensaft
\n6 gekochte Krabben
\n3 Champignons
\n1 TL gehackter Dill
\n1 B\u00fcschel Dill
\n3 Streifen eingelegter Paprika zum Garnieren
\nK\u00e4sef\u00fcllung<\/em>
\n1 reife Avocado
\nSalz
\nPfeffer
\nZitronensaft
\n30 g Roquefort
\n3 schwarze Oliven
\n1\/4 Zitronenscheibe
\nSchinken-Orangen-Salat<\/em>
\n1 reife Avocado
\nSalz
\nPfeffer
\nZitronensaft
\n1 TL Essig
\n1 EL \u00d6l
\n6 Schinken- oder Kasselerw\u00fcrfel
\n6 W\u00fcrfel aus Orangenfleisch
\n4 d\u00fcnne Streifen gr\u00fcne Paprikaschote <\/p>\n

\nZubereitung: <\/b>
\nF\u00fcr alle F\u00fcllungen
\nAvocado halbieren, Kern ausl\u00f6sen. Die H\u00f6hlung in einer H\u00e4lfte etwas vergr\u00f6\u00dfern. Schnittfl\u00e4che mit Zitronensaft bestreichen. Ausgel\u00f6stes Fleisch aus dieser H\u00e4lfte und alles Fleisch aus der anderen mit einer Gabel zerdr\u00fccken und mit Salz, Pfeffer und wenig Zitronensaft verr\u00fchren.
\n
\nKrabbenf\u00fcllung
\n4 Krabben und 2 Champignons hacken, mit gehacktem Dill in das Avocadofleisch mischen und die halbe Avocado damit f\u00fcllen. Mit 2 Krabben, Dillb\u00fcscheln, in Scheiben geschnittenen Champignons und Paprikastreifen garnieren.
\n
\nK\u00e4sef\u00fcllung
\nRoquefort mit Avocadofleisch verr\u00fchren und halbe Avocado damit f\u00fcllen. Mit schwarzen Oliven und Zitronenst\u00fcckchen garnieren.
\n
\nSchinken-Orangen-Salat
\nAus Avocadofleisch, Essig und \u00d6l eine Marinade r\u00fchren, mit Schinken- und Orangenw\u00fcrfeln mischen und in die halbe Frucht f\u00fcllen. Mit Paprikastreifen garnieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: Krabbenf\u00fcllung 1 reife Avocado Salz Pfeffer Zitronensaft 6 gekochte Krabben 3 Champignons 1 TL gehackter Dill 1 B\u00fcschel Dill 3 Streifen eingelegter Paprika zum Garnieren K\u00e4sef\u00fcllung 1 reife Avocado Salz Pfeffer Zitronensaft 30 g Roquefort 3 schwarze Oliven 1\/4 Zitronenscheibe Schinken-Orangen-Salat 1 reife Avocado Salz Pfeffer Zitronensaft 1 TL Essig 1 EL \u00d6l 6 … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[141],"class_list":["post-475","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-avocado","item-wrap"],"yoast_head":"\nGef\u00fcllte Avocados<\/title>\n<meta name=\"description\" content=\"- Gef\u00fcllte Avocados\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/gefullte-avocados\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gef\u00fcllte Avocados\" \/>\n<meta property=\"og:description\" content=\"- Gef\u00fcllte Avocados\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/gefullte-avocados\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-11T19:18:08+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-avocados\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-avocados\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gef\u00fcllte Avocados\",\"datePublished\":\"2011-04-11T19:18:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-avocados\\\/\"},\"wordCount\":193,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Avocado\"],\"articleSection\":[\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-avocados\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-avocados\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-avocados\\\/\",\"name\":\"Gef\u00fcllte Avocados\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-11T19:18:08+00:00\",\"description\":\"- Gef\u00fcllte Avocados\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-avocados\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-avocados\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-avocados\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gef\u00fcllte Avocados\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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